This recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden authors of the recently released The Paleo Primer. Recall what I said earlier this week about Primal living having no need or patience for deprivation. Case in point, this indulgent but perfectly Primal dish. Now go try this recipe and pick up a copy of The Paleo Primer for many more recipes just like it, and you’ll be well on your way toward a successful 21-Day Challenge. Enter Keris and Matt…
Primal eating involves ditching the breads and wraps which can be tough if these have been your staple breakfast or lunch for years, but fear not! When you think about it’s actually the added flavors like garlic or herbs or the filling that really make a sandwich tasty. So this recipe captures the Mediterranean flavors of a baked Italian ciabatta except it’s packed with healthy protein and filled with healthy fats, so it will keep you going for hours!
Crispy, crackling nuggets of pork belly are better than traditional bread croutons, any day of the week. Pork belly “croutons” add crunch and saltiness to salad, plus they have a succulent, fatty middle that a square of stale bread can’t compete with.
But you probably don’t need to be sold on loving meat croutons over bread croutons. So let’s get right down to the recipe. How does one turn a tough slab of pork belly into gorgeous layers of thin, crispy skin, velvety fat and tender meat? It’s easier than you think. Plus, pork belly is a relatively inexpensive cut of meat and easy + inexpensive + incredible flavor = Primal happiness.
Parchment pockets are an easy way to simultaneously cook moist and tender fish, lightly steam veggies, and cut down on the amount of clean up after dinner. You don’t even need plates; just eat right out of the parchment.
With simple cooking methods, however, can come simple flavors. Which is why this parchment-baked halibut is topped with a zinging parsley-spinach pesto. This bold, nutrient-rich pesto is also a delicious way to eat your leafy greens. If you’re not in love with leafy greens in their natural state, or greens don’t show up often enough on your (or on your kid’s) plate, then pesto is the perfect place to hide them.
Sauerbraten is “sour roast,” a traditional German recipe made by marinating then braising a big hunk of meat in vinegar and spices. The vinegar isn’t just used for a sour zing; it also tenderizes the meat.
Bottom round is commonly used for sauerbraten, but any less-expensive cut of meat, including wild game like venison, can be tenderized by a soak in vinegar. Sauerbraten takes this to an extreme, soaking the meat for 3 to 5 days. It takes this long for vinegar to tenderize a large roast all the way through and give the meat sauerbraten’s signature vinegary flavor. Be warned: If you marinate a steak that long it’ll turn to mush. For smaller cuts, the meat doesn’t need more than a few hours in a vinegar marinade.
Just when you think you’ve cooked fish in every possible way, along comes an intriguing recipe like this one. This cooking method for seafood isn’t a new idea; the Italians and French have been doing it forever and many chefs today use it to keep fish moist while it cooks. But have you ever tried poaching fish in olive oil?
It’s nothing like deep-frying and a whole different thing than poaching in water. Why do it? The fish cooks quickly, with less of a chance of drying out and the flavor of the fish stays pure and mild without turning fishy or becoming bland. The flavor of fish poached in olive oil is not oily, although you should use olive oil that you like the flavor of.
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